I'm just a tad proud of my legendary spaghetti sauce (even though I'm apparently the only human capable of eating it. At least without a massive diarrhea attack afterwards.), so I was just wondering what all of your recipes for spaghetti sauce were.

Skin and cook tomatoes down in a pot.Saute diced onion and garlic in olive oil til transparent in a sausepan, toss in herbs chopped finely, skin and chop in the sausage. Brown sausage for ~5 minutes over medium-low flame.Add saucepan contents to your tomatoes, toss in a dash of white wine and balsamic vinegar, simmer on very low heat for ~45 minutes.

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Empty the can of tomatos into a colander or sieve and use your hands to squish out all of the juice so you have a nice pulp.Chop or crush garlic. Fry it in a little oil until clear but not brown.Add the tomatos. Warm through quickly.Stir into cooked pasta.

Put your pasta on to cook.Chop bacon or pancetta into strips Fry bacon in the oil or butter until it's cooked the way you like it - I like mine crispy.Put this all to one side, oil and all.Mix 2 beaten egg yolks with half the freshly grated parmesan cheese.

When the pasta is done, drain it quickly and return it to the pan so that there's a tiny bit of water still there.OFF THE HEAT - add in the bacon (with the oil) and stir.Add the eggs and stir.

When the eggs hit the pasta it forms this creamy cheesy sauce. This is why you don't do it on the heat, so the eggs don't scramble.

One Jar of random cheapo spaghetti sauceA big dollop of Worchestershire, and a bigger dollop of whatever wine is hanging around.A good squirt of Sriracha A handful of whatever fresh herbs are available in my garden, chopped (currently basil, oregano, thyme, tarragon, sage and rosemary).A pile of frozen meatballs from the warehouse store.

Simmer at least an hour, and serve over whatever pasta shape the kids are in the mood for.

And - most important - lots and lots of fresh-grated parmesan, and not that dry sandy crap out of a can. A restaurant tried to serve one of my kids that impostor cheese once, and she just looked at it and said "I thought it said "with cheese"! And what's this awful stuff?"

I grow my own tomatoes, onion, garlic, and herbs. The FSM loves my sauce because everything is home grown. To skin tomatoes just dip them in boiling water for a second or two and dip them in cold water and poof off comes the skin. DELICIOUS!

Half a bulb of garlic (that's about 7-8 cloves)3 jalapeno chilli peppers 50ml of the best olive oil you can afford2 cans (out of season) or 1kg (in season) of tomatoesFresh basil if you've got it; 2 tsp. pesto if you haven't300gspaghetti / linguini / tagliatelle

Crush, skin and chop your garlic (use a big chef's knife, a psycho-style one. Crush the garlic with the flat of the blade until it makes a cracking noise, cut the root end off, and the skin should fall right off afterwards. Then chop it finely until it looks like baby food). Finely chop your chilli peppers (leave the seeds in for extra heat, scrape them out first for less heat).

Put the garlic, chillis and olive oil in a cold frying pan and heat it up slowly. When it starts to sizzle, turn it down and fry slowly for long enough to boil the kettle for the pasta.

Once you've put the pasta on to boil (add some more olive oil to the water before you put the pasta in - it stops the pasta from sticking to itself), add the tomatoes and basil / pesto, bring to the boil and simmer until the pasta is done.

Best served with a buxom wench and a couple of bottles of red plonk. Bueno appetito!

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Oil from the greek salad the night before ... or just make some fresh (soak a chopped tomato in olive oil with origano thyme marjoram & onions for as long as you can). Add chilies etc whatever you want at this stage.

Peppers in a frying pan or under a grill smothered in oil on high heat give the oil an amazingly sweet rich taste (the peppers are pretty dam amzing too)

Grated carrot added after the liquid so they dissolve-ish makes a really smooth sweet effect ... really good if there's a storng tasting ingredient to help blend things

2 shot glasses of whatever red wine we are drinking.

Fresh black pepper while cooking.

Time... really.. time is most important... simmer then get that sauce off the heat .. wait, add a little water, reheat... simmer .

I'm hungry now

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jamieson wrote:saute' garlic and onionadd the ground beef let it brown and cookedadd hotdogs and mushroomsthen add tomato sauce or spaghetti saucelet it boil..put little bit of salt and pepper to taste

that's how i cook my spaghetti sauce!

Hotdogs? Your're not filipino, are you?

Anyway, this is my "Little old Italian lady from Brooklyn" basic marinara. You can multiply the recipe depending on how many "cans" worth of sauce you want to make.

28-oz can of crushed tomatoes*3-4 cloves of garlic, crushed1/4 of a large onion, finely choppedsprinkle of chopped basil leaves (only necessary if the can of tomatoes doesn't already have basil in it)a splash of roasting/frying olive oil (This idea that you have to use Extra Virgin olive oil for absolutely everything in cooking is a common myth. For basic sauteing, a cheaper frying olive oil imparts a more appropriate flavor)

Heat olive oil over medium-high heat in a frying pan. And onions and saute for a few minutes, then add the garlic. Saute until the onions turn translucent, but be careful not to burn the garlic. Burnt garlic will destroy a pot of sauce. Put the onions, garlic, tomatoes (and possibly the basil) in a medium-to-large sized pot. Bring to a simmer and cook for 30-45 minutes, or until the sauce has reached the desired thickness.

Said little old Italian lady also has an awesome meat sauce variation on this, but that's of the "high guarded family secret entrusted to family members and immediate friends of the family" variety.

*(note on using fresh tomatoes: unless you grew them yourself, or you bought them directly from the farmer, canned tomatoes are better. Why? Because tomatoes you buy from the supermarket are bred for two things: long shelf life and the toughness to handle the commercial shipping process. Taste is not a concern. Tomatoes grown for canning, however, do not need to be shipped, or handle sitting on the shelf, so they can be grown with taste as the primary concern).

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